Caramelizing your onions makes them the perfect addition to a savory meat dish, omelet, frittata, or a sandwich. It softens and sweetens the flavor taking away the bitterness of a raw onion. They’re the perfect topping for juicy hamburg!
Author:The Wilderness Wife
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Yield:4 servings 1x
Category:Vegetable Side Dish
2 large peeled onions – about 1 pound (your choice but I suggest sweet ones like Vidalia or Walla Wallas)
2 tbs. olive oil
1 tbs. butter
chicken broth, water or white wine
Slice onions to desired thickness.
Put oil and butter in a sauté pan over low heat melting butter.
Increase heat to medium and add onions to the pan.
Cook onions till translucent stirring occasionally to keep them from burning.
Reduce heat to medium. Stir every few minutes to keep onions from sticking to pan. You want even golden coloration. It will take about 15-20 minutes. If pan starts to get dry, add one of the above mentioned liquids. The liquid will “deglaze” the pan allowing you to stir up any crust bits to add flavor to the onions.